News

Ingredients

Scale

16 oz condensed milk
5.3 oz lime juice
4.2 oz egg yolks
Zest of 1 lime
21 oz digestive biscuits
10.5 oz Truly Grass Fed Salted Butter, melted
2.5 tsp honey

Instructions

In a large bowl, mix together condensed milk, lime juice, lime zest, and egg yolks. Place in refrigerator to chill.
Preheat oven to 340°F while preparing the dough. Add digestive biscuits, honey, and melted butter into a food processor. Blend until mixture becomes a fine crumb.
Using a spoon, press two-thirds of the biscuit mixture into the base of a 10” tart pan with a removable bottom. Then, press the remaining biscuit mixture around the walled edges of the tart pan. Make sure to create a thick, even layer on bottom and sides.
Bake in oven for 10 minutes, then remove to cool.
Once tart base is completely cooled, pour in filling and bake in oven at 300°F for 20-25 minutes. The filling should be set but still have a slight wobble in the middle when moved.
Remove from oven and allow to cool to room temperature.
Place in refrigerator to chill and set further.

Once fully set, remove from refrigerator and option to serve with whipped cream and more freshly grated lime zest on top.

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Natural Creamy Salted Butter

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Mussel Linguine

Meal Type: Dinner
Product Type: Natural Creamy Salted Butter

Mussel Linguine

Author: Truly Grass Fed

Ingredients

Scale

1 16 oz package linguine pasta
3 lbs mussels, cleaned
1/4 cup olive oil
5 cloves garlic, thinly sliced
1 cup grape tomatoes, halved
1/4 tsp crushed red pepper flakes
1/2 cup dry white wine
1/4 cup lemon juice
4 tbsp Truly Grass Fed Salted Butter
1/3 cup fresh parsley, chopped
Salt and pepper, to taste

Instructions

Cook linguine pasta according to package directions, just a minute shy of al dente.
Steam mussels in a large pot of boiling water and once cooked, leave simmering on low heat to add later.
While pasta and mussels are cooking, heat olive oil in a saucepan.
Add garlic and red pepper flakes and cook for about 2 minutes. Add tomatoes and toss.
Add white wine and lemon juice and bring to a low simmer, then whisk in butter to create a sauce.
Drain pasta and reserve 1/2 cup of pasta water.
Transfer pasta to saucepan and toss to coat evenly in sauce. If you desire a thicker sauce, add some pasta water.
Add cooked mussels in with pasta. Season to taste with salt and pepper and top with fresh parsley.

Keywords: dinner, seafood, salted butter

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Natural Creamy Salted Butter

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Berry Smoothie

Serves: 1
Meal Type: Breakfast
Product Type: Original Oat Milk

Berry Smoothie

Author: Truly Family Farms

Ingredients

Scale

3.17 oz frozen berries (blackberries, cranberries, strawberries)
1 oz frozen banana
6.07 oz Truly Gluten Free Original Oat Milk
1 oz honey
1 tsp chia seeds, to garnish

Instructions

Add all ingredients to a blender and blend until smooth.
If you want a thicker smoothie, add more frozen fruit. If you want to thin out the smoothie, add more oat milk.

Serve with optional toppings of chia seeds and cut strawberries.

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Original Oat Milk

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Blueberry Crumble Bars

Meal Type: Desserts
Product Type: Natural Creamy Unsalted Butter

Blueberry Crumble Bars

Author: Truly Grass Fed

Ingredients

Scale

1 ½ cups all-purpose flour
¼ cup sugar
¼ cup brown sugar
½ tsp baking powder
1 pinch salt
1 egg
1 tsp vanilla extract
½ cup Truly Grass Fed Unsalted Butter, cold and cut into cubes

Filling:

½ tbsp cornstarch
¼ cup sugar
1 tbsp lemon juice
2 cups fresh blueberries

Instructions

Line an 8X8 baking dish with parchment paper.
Preheat oven to 375F.
In a mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt.
In a small mixing bowl, whisk egg and vanilla. Add egg mixture and butter to flour mixture and use a form to make it crumbly and combined. Press half the mixture into the pan in an even layer.
In a separate bowl, combine blueberries with sugar, lemon juice and cornstarch. Toss. Pour blueberries over crust. Then crumble the rest on top.
Bake for 35 minutes or until top is golden brown. Let cool then cut into squares.

Keywords: Truly Grass Fed Unsalted Butter, dessert

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Beer Cheese Dip

Meal Type: Appetizer
Product Type: Natural Aged Cheddar Cheese Wedge

Beer Cheese Dip

Author: Truly Grass Fed

Ingredients

Scale

3 cups Truly Grass Fed Natural Aged Cheddar Cheese,
shredded
¾ cup Milk, divided
½ cup Lager Beer
2 tbsp. Truly Grass Fed Unsalted Butter
3 tbsp. Flour
1 tsp. Mustard
1 tsp. Parsley, chopped
1 tsp. Paprika Powder
¼ tsp. Garlic Powder
Pinch of salt and pepper

Instructions

Melt butter in a pot at medium heat.
Whisk in the flour. Mix until creamy.
Remove from heat and add 2 tbsp. Milk. Mix until smooth and then add the rest of the milk.
Add beer, mustard, garlic powder, salt and pepper.
Return to heat and cook until thick – around 5 minutes. Remove from heat.
Add cheese half a cup at a time, whisking each time you add it to make sure it melts
and blends well.
Garnish with parsley and paprika powder.

Keywords: natural aged cheddar, unsalted butter, beer, cheese

Find out more about the product and where to find it in store!

Natural Aged Cheddar Cheese Wedge

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Dinner

Mushroom and Pea Risotto

Home » News

Mushroom and Pea Risotto

Meal Type: Dinner
Product Type: Natural Aged Cheddar Cheese Wedge

Mushroom and Pea Risotto

Author: Truly Grass Fed

Ingredients

Scale

1/2 cup (8 tbsp) Truly Grass Fed Salted Butter
1 lb mushrooms (baby bella, wild, or cremini)
1 large shallot, minced
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 bunch fresh thyme
4 garlic cloves, minced
1 tbsp lemon juice
3/4 cup white wine (or sub for 1/2 cup white wine vinegar)
1 1/2 cups Arborio rice
1 cup frozen peas
5 cups chicken stock
3/4 cup heavy cream
1 1/2 cups Truly Grass Fed Aged Cheddar, shredded
Fresh parsley, to garnish

Instructions

Warm broth in a small saucepan over low heat.
Melt 4 tbsp butter in a large skillet over medium heat. Add mushrooms and shallots. Sauté while stirring occasionally until mixture is deep brown and tender.
Add salt, pepper, garlic, and thyme, gently stirring for about 2 minutes until garlic becomes fragrant. Transfer mushroom mixture to a bowl and strip thyme leaves from the stem, then set aside.
Melt remaining butter in the same pan over medium high heat. Add Arborio rice and toast for about 3 minutes, stirring often so it doesn’t burn.
Add white wine and lemon juice to the pan and bring to a simmer while stirring continuously. Continue to stir until liquid is absorbed. Add 1 cup broth, continuing to stir until fully absorbed. Repeat with 3 more cups of broth.
Before adding in the final remaining cup of broth, add frozen peas. Stir in final cup of broth and frozen peas into risotto. Once broth is absorbed, add heavy cream and shredded cheddar, stirring gently to incorporate.
Fold mushroom mixture into risotto. Simmer over low heat for an additional 5 minutes until cheddar is fully melted and peas are warmed through.

Serve straight from the pan or pour into serving bowl. Garnish with fresh parsley, more shredded cheddar, and freshly ground black pepper.

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Sundried Tomato, Spinach & Sausage Quiche

Meal Type: Lunch
Product Type: Natural Sharp Cheddar Cheese Wedge

Sundried Tomato, Spinach & Sausage Quiche

Ingredients

Scale

1 premade or homemade pie crust, parbaked
2 cups Truly Grass Fed Sharp Cheddar, shredded
5 eggs
2 tbsp all-purpose flour
3/4 tsp salt
1/2 tsp freshly cracked black pepper
1 cup milk
3/4 cup heavy cream
1/2 lb breakfast sausage
1 yellow onion, finely diced
6 oz baby spinach
1/4 cup sundried tomatoes, drained and julienned

Instructions

In a 9-inch pie plate, prepare and parbake pie crust as the package or recipe directs.
Preheat oven to 350°F and place an oven rack in the lower third.
Brown breakfast sausage in a large saucepan over medium heat, breaking into small pieces. Once fully cooked, transfer sausage to a bowl and set aside. Do not wipe the pan.
Add onions to the same pan. Sauté over medium low heat until translucent. If necessary, add a tablespoon of butter or oil.
Working in batches, stir in spinach until wilted. Remove from heat, return sausage to the pan, and fold in sundried tomatoes. Set aside.
To prepare the custard, add flour, salt, and pepper to a large mixing bowl. Add one egg and whisk until the flour mixture and egg are fully incorporated. Repeat with remaining eggs, adding one at a time.
Gradually add in milk and heavy cream, gently and constantly whisking.
Place pie crust on a sheet pan. Sprinkle 1 cup shredded cheddar along the bottom of the crust. Gently spread the cooked filling in an even layer over the cheese.
Slowly pour custard over the filling. It will be very full. If necessary, scoop out some of the filling to make room. Sprinkle the remaining cup of shredded cheddar over the top.
Transfer quiche to the oven. Bake for 45-60 minutes until top is golden brown and puffed up. If a knife inserted in the middle reveals liquid, bake for an additional 5 minutes.
Let quiche cool for at least 20 minutes before slicing with a sharp knife. Serve with fruit for breakfast or alongside a side salad for lunch and dinner.

Store in an airtight container for up to 5 days in the refrigerator.

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Gingerbread Cookies

Meal Type: Desserts
Product Type: Natural Creamy Unsalted Butter

Gingerbread Cookies

Author: Truly Grass Fed

Ingredients

Scale

1 ½ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
3 tbsp Truly Grass Fed Unsalted Butter
½ cup brown sugar
1 large egg
¼ cup molasses
1 tsp vanilla
Optional decortations: frosting or royal icing

Instructions

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl fitted in a stand mixer, beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, and vanilla and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let chill in the refrigerator for at least 2 hours.
Preheat oven to 375F.
Prepare baking sheets by lining with parchment paper.
Roll out dough on a flour surface and cut out in desired shape about ¼” thick.
Bake for 6-7 minutes for soft cookies.
Allow to cool and pipe with frosting or royal icing.

Keywords: Truly Grass Fed Unsalted Butter, dessert, holiday

Find out more about the product and where to find it in store!

Natural Creamy Unsalted Butter

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Green Bean Casserole

Meal Type: Sides
Product Type: Natural Creamy Salted Butter

Green Bean Casserole

Author: Truly Grass Fed

Ingredients

Scale

Casserole:

2 lbs green beans, cleaned and trimmed
4 tbsp Truly Grass Fed Salted Butter
3 tbsp flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp freshly cracked black pepper
2 tsp Dijon mustard
1/4 tsp nutmeg
1 cup chicken stock
1 cup half and half
1 1/2 cup Truly Grass Fed Sharp Cheddar, shredded

Crispy Fried Shallot topping:

6 shallots, thinly sliced
1 1/2 cup neutral oil (canola, vegetable, avocado)

Instructions

Preheat oven to 375°F.
Blanch green beans in a large pot of salted boiling water. Cook for 3-4 minutes until bright green and tender. Drain into a colander and rinse with cold water for a few minutes until no longer hot.
Place green beans on a dish towel and pat dry. Transfer to a 9”x13” or large baking dish.
Melt butter over medium high heat in a large saucepan.
Whisk in flour, garlic powder, onion powder, salt, freshly ground black pepper, nutmeg, and Dijon mustard. Cook for a few minutes, mixing occasionally, until flour mixture turns deep brown and becomes fragrant.
Gradually whisk in chicken stock. Once no clumps of flour remain, whisk in half and half. Bring to a simmer, whisking often, for about 5 minutes.
Turn heat to low and fold in 1 cup of shredded cheddar until fully incorporated.
Pour mixture over green beans, gently tossing until evenly coated. Sprinkle remaining 1/2 cup of shredded cheddar over the top.
Bake for 30 minutes until sauce starts to bubble and cheese on top has browned.
While casserole bakes, prepare fried shallot topping. Place shallots in a medium saucepan and pour oil on top until they’re fully submerged.
Cook over medium low heat for 25-30 minutes, stirring often with a fork or tongs until golden brown.
Drain shallots into a strainer, then transfer to a paper towel lined plate.
Allow shallots to cool for 5 minutes, then sprinkle over top of baked casserole.

Find out more about the product and where to find it in store!

Natural Creamy Salted Butter

Learn More Where to Buy

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Home » News

Honey Cinnamon Compound Butter

Meal Type: Sides
Product Type: Natural Creamy Unsalted Butter

Honey Cinnamon Compound Butter

Author: Truly Grass Fed

Ingredients

Scale

1 block Truly Grass Fed Unsalted Butter, room temperature
2 tbsp honey
1 tbsp cinnamon

Instructions

Place butter in large mixing bowl. Add honey and cinnamon.
Mix until ingredients are well combined.
Place mixed butter on a piece of parchment paper and wrap it by rolling to create a log shape. Fold edges to seal and label.
Place in refrigerator for at least 3 hours to solidify.

Compound butter can be stored in the refrigerator for one week. You can also freeze compound butter for two months.

Find out more about the product and where to find it in store!

Natural Creamy Unsalted Butter

Learn More Where to Buy

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